1. Anti-sand taro

Ingredients: taro sugar, salt and oil

Steps: 1. Peel and wash the taro, and cut it into 1.5 cm thick slices , and then cut into strips with a width of 5 cm; sprinkle a little salt on the taro strips, spread them evenly with your hands, and marinate for 15 minutes or not;

2. Heat 2 bowls of oil in the pot, Insert bamboo chopsticks until fine bubbles form around them, pour in the taro strips and fry over medium heat for 8 to 10 minutes;

3. Keep stirring the taro strips in the pot to allow them to heat evenly, until the taro strips are cooked evenly. Fry until cooked, remove and drain the oil;

4. Pour out the remaining oil in the pot, clean the pot, pour in 150 grams of white sugar and half a bowl of water and bring to a boil. Reduce the heat to low and simmer the syrup slowly. Stir-fry until the foam of the syrup changes from large to small, thick and slightly changed in color;

5. Put the fried taro strips into the pan and spread them evenly, let them be coated with the syrup, turn off the heat immediately, and quickly Use a fan to blow air into the pot, stir-fry until white frost forms on the outer edge of the taro strips, then place on a plate.

2. White sugar taro

Materials: taro and white sugar (soft white sugar is preferred)

Steps: 1. Six taro, wash the soil from the outer skin, steam Add water to the pot and place the washed taro on the grate;

2. Cover the pot and turn on high heat for 20-30 minutes. Use chopsticks to prick it to determine whether it is steamed;

3. When the hot taro comes out of the pot, it will "sizzle" with steam. Tear off the skin while it is hot, dip it in sugar, and cook it directly eat! ~~

3. Crispy taro rolls

Ingredients: 1 taro, appropriate amount of flour, appropriate amount of bread crumbs, appropriate amount of sugar, appropriate amount of 1 egg, appropriate amount of oil

Steps: 1 .Wash and peel the taro, cut into large pieces, steam in a pot over water until soft and cooked, about 15 minutes;

2. Put the steamed taro until soft and cooked in a large bowl, and serve while hot Use a rice spoon to press it into a puree;

3. Mix the white sugar into the taro puree. The amount of white sugar is based on personal preference. It is recommended not to be too sweet, and the taste will be better;

4. Eggs Beat the egg liquid and set aside. Put the flour and bread crumbs in separate plates and set aside;

5. Divide the seasoned taro paste into equal parts, shape it into small cylinders with your hands, and wrap them in thin slices in turn. Thin flour, egg liquid, and bread crumbs; fry lightly in an oil pan until golden brown.

4. Taro with chopped pepper

Ingredients: 300 grams of taro, 30 grams of chopped pepper, 3 green onions, 2 cloves of garlic

Steps: 1. Peel and cut the taro. Small pieces and mix with a pinch of salt. You need to buy floured taro to be delicious

2. Place chopped peppers on top and steam over high heat for 25 minutes. The time depends on the size of the taro. Cut it into small pieces and it will cook more easily

3. If steamed If there is a lot of water, pour away some, then sprinkle with minced garlic and chopped green onion, and finally pour hot oil.

5. Shredded taro

Ingredients: half a taro, half a bowl of sugar

Steps: 1. Peel half a taro and scoop it out with a pill-making spoon , in the shape of a ball;

2. Prepare a small half bowl of white sugar. Heat the oil until it is 50% hot, add the taro paste and fry until the skin is golden brown and crispy, then take it out;

3. Fry the sugar, this is very important! Pour a little oil into the pot. When the oil is slightly hot, add sugar and turn to low heat

4. Use a wooden spatula to gently stir-fry until the sugar dissolves and white foam appears at first. Continue to stir-fry until the foam disappears and the syrup changes from thick to thin and the color changes from The white turns into light yellow to dark yellow. Be careful not to burn it. Stir continuously during this period.

5. At this time, you can cut the taro into strips. When stirring, you should be gentle and quick to avoid the syrup. The time to stick together into a ball should not be too long. Coat the surface of the ingredients evenly with the syrup and serve. Put them into a plate that has been greased with oil in advance. Serve with a bowl of cold boiled water for dipping

6. Taro Roast Pork

Ingredients: Taro skinned pork belly, onion, ginger, garlic, star anise, cinnamon, cooking wine, dark soy sauce, salt, chicken essence

Steps: 1. Wash the pork belly and cut into pieces, wash the taro, and cut into pieces. Cut into cubes and set aside, shred the green onion and ginger, and slice the garlic;

2. Put oil in the pot, add peppercorns, star anise, and cinnamon to explode the fragrance, add dried pork belly and stir-fry the oil until the surface is slightly Yellow;

3. Add light soy sauce, dark soy sauce, and cooking wine and stir-fry until colored;

4. Add onion, ginger, and garlic, stir-fry evenly, and add boiling water to cover the meat. , bring to a boil over high heat, then turn to medium heat for 30 minutes;

5. Add the taro, add an appropriate amount of salt, and when the taro is soft and glutinous, use high heat to reduce the juice, add chicken essence and it is ready to serve.

7. Taro Pie

Ingredients: Egg yolk 15g milk 17g caster sugar 25g salt 1g butter (fermented type) 100g cake flour 160g steamed taro 260 g milk 160 g corn starch 6 g fine sugar 38 g purple sweet potato starch (can be omitted) 2-3 g 1 egg yolk

Steps: 1. Cut the refrigerated butter into small pieces and put it into a container, add salt and Sift the sugar into the low flour, and quickly knead it into a crispy shape while wearing gloves;

2. Weigh the egg yolks and milk, pour in the egg yolks, add the milk, mix well with a spatula, and quickly knead into a ball;

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3. Wrap it in plastic wrap and put it in the refrigerator to rest for more than 30 minutes. Cut the steamed taro into small cubes, put it in a milk pot, add milk and fine sugar;

4. Purple sweet potato Add a little bit of water to the flour and starch, mix well, add them together, heat over medium-low heat, cook until thick, remove from heat and cool aside, take out the refrigerated pie crust, divide it into two parts

5. Divide 1/2 of the pie crust. Roll it out to a circle larger than the diameter of the pie plate. Lift the dough and place it on the mold, and slightly arrange it to fit the edges;

6. Use a rolling pin to roll over the mold to remove excess corners, and hold it with your fingers Knead the flat crust on the side wall of the mold to make it fit tightly with the mold, and make small holes in the bottom of the pie;

7. Pour in the cooled taro filling, roll out the other half of the pie crust as above, and cut it with a mesh knife There is no need to cut through to create texture~

8. Cover it on the pie plate, use a rolling pin to roll over the mold to remove excess corners, and brush the surface with egg yolk liquid;

9. Place in the preheated oven, middle rack, set the upper and lower tubes to 180 degrees for 15 minutes, then turn to 160 degrees and bake for about 20 minutes before taking it out of the oven.

8. Taro Pork

Ingredients: 500 grams of pork belly, 400 grams of taro, 3 chives, 3 bay leaves, 3 pieces of cinnamon, 1 star anise, 2 pieces of cooking wine, 1 tablespoon of dark soy sauce, 1 hour of soy sauce 2 tablespoons light soy sauce 1/2 teaspoon rock sugar 15 grams water 1000ml 1/4 teaspoon oyster sauce 1 tablespoon fine sugar 1 teaspoon Steps: 1. Pour water into the pot and put it in Add the meat cubes, knotted chives and all braised meat ingredients, bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes

2. Cut the taro into about 5mm thick slices, add 1/4 tsp of salt and spread evenly , marinate for 15 minutes

3. Take out the cooked meat and let it cool, apply dark soy sauce on the surface, poke small holes on the surface with a toothpick, and drain the water

4. Heat oil in the pot, add the meat pieces and fry until golden brown on both sides (cover the pot when frying the meat skin to avoid being damaged by the oil)

5. Put the taro into the hot oil and fry until the surface is crusted. Form into a hard shell and cut the fried meat into 5mm thick slices

6. Place the meat and taro pieces directly into a deep bowl one by one, and spread the remaining taro on the surface

7. Mix the oyster sauce, sugar, and light soy sauce in a bowl and apply evenly on the meat and taro. Boil water in the pot, cover and steam for 60 minutes

8. After steaming the meat, place a large plate on the bowl, turn the bowl over, garnish with cooked vegetables on the plate, and put the bowl Pour the steamed soup into the pot, heat until thick, and pour it on the surface of the meat.

9. Taro and Plum Blossom Crisps

Ingredients: All-purpose flour 115g lard 38g sugar 15g water 49g low flour 90g lard 45g taro filling 360g egg yolk 1 handful of white sesame seeds

Steps: 1. Mix the ingredients for water and oil dough and knead into a smooth dough. Mix the ingredients for pastry and mix well with a spatula and knead into a ball with your hands;

2. Cover Relax the plastic wrap and the kneaded dough together. Divide 30 grams of taro filling into balls and roll them into balls for later use;

3. Divide the relaxed oil skin and pastry into 12 equal parts and roll them into balls. 18 grams of each puff pastry, about 11 grams each;

4. Wrap the puff pastry in the dough, slowly tighten the mouth of the puff pastry upwards, cover with plastic wrap and let it rest for about 15 minutes, then roll it out into a beef shape. Tongue shape, roll up;

5. Cover with plastic wrap and let it rest for 15 minutes again. Roll it out in the direction and roll it into a tube shape. Cover with plastic wrap and let it rest for about 10 minutes. Press the middle with your fingers and press the two ends. Pinch and arrange it into a round shape, roll it out into a round shape with the surrounding sides slightly thinner than the middle;

6. Wrap a portion of taro filling, close the mouth and pinch it tightly, place it on the work surface and flatten it with Cut into five equal-spaced pieces with a spatula, leaving the center of the circle blank~

7. Use your index finger and thumb to pinch each petal inward from the position marked by the arrow into a smooth shape, and then place a finger on each petal. Use a bamboo skewer to press a line;

8. Place it on the baking tray, brush a layer of egg yolk liquid on the surface, and garnish with a little white sesame seeds dipped in your fingers at the center of the circle;

9. Put in enough In a preheated Midea oven, bake at 180 degrees for the upper and lower middle racks for about 30 minutes until golden in color.